High-protein air fryer turkey escalopes stuffed with Alpine cheese

Turkey escalopes stuffed with Alpine cheese and sage, coated in an oat and parmesan crumb and cooked in the air fryer, with a cucumber and yoghurt salad. A high-protein dinner with 52.9 g protein per serving.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 14 min
• Total time: 29 min
• Calories: 469 kcal per serving
• Protein: 53 g
• Fat: 21 g
• Carbs: 17 g

Ingredients

• 300g turkey escalopes
• 40g Alpine cheese (such as Gruyère)
• 30g rolled oats
• 300g cucumber
• 1 egg
• 15g parmesan
• 1 tbsp olive oil
• 100g yoghurt
• 6 sage leaves
• 1 tsp paprika
• 1 tsp dill
• 1 pinch of salt
• 1 lemon, to serve

Method

You’ll need: air fryer · blender · chopping board · knife

1. Cut a deep pocket into the side of each turkey escalope without cutting all the way through and fill it with slices of Alpine cheese and sage leaves.
2. Beat the egg in a shallow dish. Grind the oats coarsely in a blender and mix them with the parmesan, paprika and salt.
3. Dip the escalopes first in the egg, then in the oat and parmesan mixture, pressing the coating on well. Brush them thinly with olive oil.
4. Lay the escalopes side by side in the basket and cook at 190 °C for about 14 minutes without preheating, turning once after 8 minutes. They should reach 72 °C inside.
5. Slice the cucumber thinly and mix with the yoghurt, dill, a pinch of salt and a squeeze of lemon.
6. Serve the escalopes with lemon wedges and the cucumber salad.

Good to know

An escalope that's crisp outside with melting cheese inside, and no pan full of fat. The air fryer does it in a quarter of an hour while you make the cucumber salad.

Swaps

Alpine cheese → Gouda (milder). Rolled oats → spelt breadcrumbs (finer crust). Turkey escalopes → veal escalopes (more delicate flavour). Yoghurt → skyr (more protein).

Cooking tips

Pound thick escalopes to an even thickness first so they cook through at the same time. With a basket of 4 litres or more, two escalopes fit side by side; otherwise cook them in two batches.

Storage

Keeps for 2 days in the fridge; to reheat, put them in the air fryer for 4 minutes at 180 °C and the coating turns crisp again.

Allergens

Contains milk, egg and gluten (oats); suitable for children. In pregnancy, cook the meat right through.

Frequently asked questions

How long do stuffed turkey escalopes keep in the fridge?

Keeps for 2 days in the fridge; to reheat, put them in the air fryer for 4 minutes at 180 °C and the coating turns crisp again.